Cut each potato into 4 or 5 thick slices, then cut each slice into strips.
Wrap these strips in a clean towel to dry them.
Heat the oil in a deep-frying pan.
Slide a few strips at a time into the hot oil and fry on high heat till golden brown.
Remove from oil and drain on kitchen paper.
Toss with some salt and chilli powder.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.